Monday, October 24, 2011

The soup is a riff on Graupensuppe, a German-style barley soup -- carrot, onion, celery root and leeks, topped with fried seitan sausage.

The red cabbage was pan-fried along with the onions, ground caraway seeds, salt & pepper -- the only thing I changed was an added shot of tomato paste and 1 tbs. of garlic -- and it was finished with a really cool German beer-vinegar (which I need to find again).

The soup is a riff on Graupensuppe, a German-style barley soup -- carrot, onion, celery root and leeks, topped with fried seitan sausage.

The red cabbage was pan-fried along with the onions, ground caraway seeds, salt & pepper -- the only thing I changed was an added shot of tomato paste and 1 tbs. of garlic -- and it was finished with a really cool German beer-vinegar (which I need to find again).

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.